Bakery products

Pies with cabbage and mushrooms

Ingredients for making pies with cabbage and mushrooms.

  1. Yeast dough 1 kilogram
  2. Cabbage 1/2 pieces (500 grams)
  3. Fresh mushrooms (champignons) 200 grams
  4. Onions 1-2 pieces
  5. Wheat flour (sifted) 3 tablespoons
  6. Vegetable oil 60-70 milliliters or to taste
  7. Salt to taste
  8. Ground black pepper to taste
  9. Purified water 125 milliliters
  10. Chicken egg 1 piece
  • Main Ingredients: Cabbage, Onions, Mushrooms, Yeast Dough
  • Serving: 20 servings
  • World Cuisine


Deep bowl - 2 pieces, a kitchen towel, paper kitchen towels, a stove, an oven, a cutting knife, a cutting board - 2 pieces, a frying pan - 2 pieces, a wooden kitchen spatula - 2 pieces, a rolling pin, a tablespoon, a bowl, a table fork, a baking brush , metal kitchen spatula, non-stick baking sheet, baking paper, large flat dishes or serving plate.

Cooking pies with cabbage and mushrooms:

Step 1: prepare the dough.

So, first choose any yeast dough. You can cook it yourself according to the recipes that are on this site, choose your favorite version of the semi-finished flour product or buy in a frozen store. Of course, the home method is good, but when there is no time, it remains only to purchase this ingredient, which I did. We bring fresh frozen dough home, print it out, send it into a deep bowl, cover it with a kitchen towel and place it in a very warm place, for example, near the included stove, until it thaws and increases several times in volume. Mostly this process takes about an hour and a half, for which you can have time to prepare the filling, which we will do.

Step 2: prepare vegetables and other ingredients.

Using a sharp kitchen knife, peel the onion, half the cabbage from the top, almost always damaged leaves, and remove the roots of each mushroom. We wash these products under trickles of cold running water, dry them with paper kitchen towels, take turns on a cutting board and grind them. We shred the cabbage in thin strips, onions in cubes, and the mushrooms are the same as the previous vegetable, or in layers up to 1 centimeter thick. After that, put the rest of the ingredients on the countertop, as well as the inventory that you will need to make the pies, and move on.

Step 3: stew the cabbage.

We put two pans on a medium heat and pour 30 milliliters of vegetable oil into each, which is about one and a half tablespoons. When the fat in one of them warms up, discard the cabbage there, season it to taste with salt and fry until light golden brown, stirring intensively with a wooden kitchen spatula. As soon as it is browned, add half a glass of purified water to the pan, cover it with a lid, reduce the heat to a level between the smallest and medium and stew the vegetable approximately 30-40 minutes or until completely soft, periodically loosening.

Step 4: fry the mushrooms with onions.

At the same time, the oil in the second pan was warmed up, discard the onion into it and pass until transparent, as well as a delicate blush for 2-3 minutes. Then we send mushrooms to it and simmer them together approximately 15-20 minutes until complete evaporation of moisture and readiness. This part of the filling is done faster, therefore, as soon as the products become soft, remove them from the stove and set aside until needed.

Step 5: prepare the filling.

Is the cabbage ready? If yes, great! Combine it with fried mushrooms and onions, add a little black pepper to the same place, optionally any other favorite spices and a tablespoon mix everything until a homogeneous consistency. Cool the resulting filling to room temperature and return to the semi-finished product.

Step 6: form pies with cabbage and mushrooms.

If the dough has thawed and risen, we spread it on the working surface of the table, previously crushed by sifted wheat flour, and slightly crushed. Then we knock it into a kolobok, divide the metal kitchen spatula into 2 equal parts and roll them with sausages with a diameter of about 3-3.5 centimeters. Then we divide each into 8-10 servings, roll in flour and roll with a rolling pin into thick cakes in 1 centimeter. In the middle of each we lay out the filling, distributing it in equal proportions, it usually takes 1.5-2 tablespoons per product.

Then we put one cake in the palm, connect its edges in the form of a boat and tightly pinch the dough, first in the middle, and then from the ends. We give the cake an oval oblong shape and put it on a non-stick baking sheet, greased with vegetable oil or covered with baking or parchment paper.

In the same way we sculpt the rest and distribute them at a small distance from each other, 1.5-2 centimeters of free space between the flour products is quite enough. After that, put the pies in a warm place on 25-30 minutesto rise, at the same time turn on the oven to warm up in 190-200 degrees Celsius and proceed to the next, almost final step.

Step 7: bake pies.

We break a raw chicken egg into a small bowl or a deep plate, shake it with a table fork until lightly splendid, and when the pies rise, use a baking brush to grease them with the resulting mass.

Then we send the flour products to the middle rack, to the oven, heated to the desired temperature, and leave there on 15-20 minutes, for which baking will reach full readiness, and will also be covered with a charming golden crust.

Then we pull the kitchen potholders onto our hands, move the baking tray with pies onto a cutting board previously laid on the countertop, and let the yummy cool to a warm state, after which we can begin tasting.

Step 8: serve the pies with cabbage and mushrooms.

After cooking, the pies with cabbage and mushrooms are cooled, laid out on a large flat dish or transferred to a more suitable dish and placed on the table with fresh hot or cold drinks: tea, coffee, juice, compote, jelly, although as an addition to the first hot dishes they will do too. If desired, along with this miracle, you can serve sour cream or cream. Cook with love and enjoy delicious food!
Enjoy your meal!

Recipe Tips:

- for the filling, you can use any fresh edible mushrooms, but do not forget that each species has a different pre-treatment, as well as the stew time;

- very often, instead of fresh cabbage, sour, that is, pickled, cabbage is used. Before that, it must be squeezed from excess juice and stewed for 30 minutes separately or with previously fried mushrooms and onions;

- a set of spices is not essential, if desired, use any spices, as well as herbs that season vegetable dishes, for example, sumac, paprika, savory, sage, dried dill, parsley and others.